Answers to Everyday Questions : Anyone have any great chicken recipes?

Anyone have any great chicken recipes?

6 Responses to “Anyone have any great chicken recipes?”

1. Shorty said :
   October 15th, 2010 at 8:32 pm

   Here are a few ideas…I put some recipes at the bottom

   Chicken and Dumplings

   Fajitas

   Chinese chicken fried rice

   Here are a few recipes

   Cheesy Broccoli and Cauliflower Casserole
   Ingredients

   4 chicken breasts
   1 bag broccoli and cauliflower mixed
   1 large jar cheddar cheese
   1 can evaporated milk
   1 8 oz package fresh mushrooms (wash and slice)
   1 medium onion chopped up
   ½ stick butter
   1 can cream of mushroom soup
   3 cups cooked rice (1 ½ cup uncooked)
   1 can French fried onions
   1 bag shredded cheddar cheese (optional)
   garlic powder, salt, pepper, parsley, seasoned salt, celery salt

   Directions

   Boil chicken breasts with salt, pepper, and ½ tsp garlic until tender. When done, pull apart with forks. Cook broccoli and cauliflower with salt and pepper until tender but not mushy and cut into small pieces. Mix cheddar cheese, cream of mushroom soup, and ½ can evaporated milk, ½ tsp garlic powder, ½ tsp parsley, ½ tsp seasoned salt, ½ tsp celery salt, and salt and pepper to taste and warm up in microwave. Add more evaporated milk if too thick. Sauté chopped onions and sliced mushrooms in butter until tender. Mix chicken, rice, broccoli, cauliflower, onions, and mushrooms with the cheddar and soup mixture in a large bowl. Add more seasoning if desired. Pour in greased large casserole dish. Top with shredded cheddar cheese. Cook covered with aluminum foil for 30 minutes on 350 F. Remove foil and cook a little longer if cheese is not all melted. Put French fried onions on top and cook 5 minutes longer.

   Extras: Once everything is mixed, if it tastes like it has too much seasoning, add ¼ cup mayonnaise. It helps the taste and evens out some of the seasonings.

   Brazilian Chicken Stew
   Ingredients
   6 medium potatoes
   3 carrots
   1 can diced tomatoes
   1 medium onion
   4 chicken breasts
   1 tsp seasoned salt
   1 tsp garlic powder
   Hot sauce or red pepper seasoning (optional)
   salt and pepper

   Directions
   Boil chicken breasts with salt and pepper and some garlic powder. Strain broth after chicken boils and put broth back in pan. Tear chicken into large chunks with a fork. Peal potatoes and carrots. Dice potatoes and cut carrots into medium pieces. Dice onion. Put all ingredients in chicken broth. Add garlic powder, seasoned salt, hot pepper, and salt and pepper to taste. Add more water if needed. Will be very soupy. Boil 30 minutes or until potatoes and carrots are tender. Can also add mushrooms, cabbage, or bell peppers. Let sit on stove 10-15 minutes before serving. Best if served over rice.
2. Jayda said :
   October 15th, 2010 at 9:26 pm

   Ingredients

   * 4 skinless chicken breast halves, with ribs
   * 2 skinless chicken thighs, with bones
   * 1/2 teaspoon salt, plus 1 teaspoon
   * 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
   * 1/4 cup olive oil
   * 1 red bell pepper, sliced
   * 1 yellow bell pepper, sliced
   * 3 ounces prosciutto, chopped
   * 2 cloves garlic, chopped
   * 1 (15-ounce) can diced tomatoes
   * 1/2 cup white wine
   * 1 tablespoon fresh thyme leaves
   * 1 teaspoon fresh oregano leaves
   * 1/2 cup chicken stock
   * 2 tablespoons capers
   * 1/4 cup chopped fresh flat-leaf parsley leaves
   Directions

   Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

   Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

   If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve. http://img.foodnetwork.com/FOOD/2006/06/05/ei0816_Roman-style_Chicken_2_med.jpg
3. skw33240 said :
   October 15th, 2010 at 9:57 pm

   6 boneless skinless chicken breast halves
   3/4 lrg. bottle of Zesty Italian salad dressing
   8 oz cream cheese — softened
   1 can cream of chicken soup — undiluted
   1 can cream of mushroom soup–undiluted
   4 oz can mushroom stems and pieces — drained
   Hot cooked rice or pasta

   Zesty Italian Chicken Crockpot

   Place the chicken breast in the crock pot. Pour Zesty Italian dressing over the chicken cover and cook for 3-4 hours.
   Combine the cream cheese and both soups together and mix well. Stir in mushroom pieces.

   Pour soup mixture over chicken. Cook 1 more hour until the chicken is cooked through.
   Serve over cooked rice or noodles.
4. Helma D said :
   October 15th, 2010 at 10:09 pm

   Have a look at this brilliant website for chicken recipes. All the recipes on there work. The “sesame chicken” in particular is very economical with the meat.

   http://www.tried-and-tested-recipes.com
5. TheXGamer said :
   October 15th, 2010 at 10:29 pm

   http://www.epicurious.com/
   http://www.foodnetwork.com/
6. Shahid Gautam said :
   October 15th, 2010 at 11:08 pm

   Boneless chicken breast fillets, cubed (40, penne pasta (250gms), passata (1/2jar about 600 gms), fresh chorizo sausage, diced (1), chopped red pepper (1), olive oil (1tbsp), freshly grated parmesan cheese (25gms), grated mozzarella cheese (50gms), grated cheddar cheese (50gms), dried red chili flakes (optional), single cream (250ml). First heat the oven to 190 degrees c. Take a large pot of lightly salted water. Keep it to boil and cook pasta in it for 8 to 10 minutes until it gets soft. Drain it and keep it aside. Take a large deep frying pan, place it over medium high heat. Add chicken in it and cook it for about 5 minutes until it gets soft and lightly brown. Mix chorizo and red pepper in it and cook it for about 5 minutes and then take off the pan from heat. Take a small saucepan, place it over medium high heat and pour passata, chili flakes and cream in it. Keep it to simmer for about 5 minutes until the sauce gets thickened. Add chicken, drained pasta and sauce to the frying pan and mix it well. Take an oven proof dish; place the mixture in it with a spoon. Then dust the mozzarella cheese, cheddar cheese and parmesan cheese on the top. Place the dish in oven and bake it for about 30 minutes until the mixture gets bubbly and top gets golden in color.